锌元素的生物利用率与其存在形态密切相关,该文研究热加工对牡蛎锌元素存在形态的影响。将经过蒸制(100 ℃、10 min)、油炸(140 ℃、5 min)、烤制(200 ℃、15 min)3种热加工方式的牡蛎和生鲜牡蛎进行比较,研究总锌及锌离子含量、多糖和蛋白中锌含量的变化;采用傅里叶红外光谱仪测定多糖及蛋白的结构变化。牡蛎经蒸制、油炸加工后总锌含量分别损失6.43%、14.68%、锌离子含量分别下降45.60%、68.12%,烤制过程总锌含量未发生明显变化,但锌离子含量下降50.59%,其中油炸组锌离子含量降低最为显著(P<0.01);热加工使多糖和蛋白的锌结合能力显著下降,红外光谱图显示,多糖的官能团及化学键没有显著变化,而蛋白的二级结构遭到破坏。结果表明,热加工使牡蛎中锌元素伴随流失液损失,其中离子形态锌流失较为严重;热加工改变多糖和蛋白的结构,可能破坏了锌与多糖、蛋白的结合方式。
The bioavailability of zinc is closely related to its existing form. In this study, the effects of thermal processing on the existing form of zinc in oysters was explored. Three thermal processing methods, steamed (100 ℃, 10 min), fried (140 ℃, 5 min) and grilled (200 ℃, 15 min), had been applied on oysters to study the total zinc and zinc ions changes in content, zinc content in polysaccharides and proteins, respectively. Fourier infrared spectrometer was employed to determine the structural changes of polysaccharides and proteins in oysters. The results showed that with the treatment of the steaming and frying process, the total zinc content of oysters was significantly reduced by 6.43% and 14.68%, and the zinc ion content decreased by 45.60% and 68.12%. During the roasting process, the total zinc content had no significant difference. But the zinc ion content decreased by 50.59%, the significant reduction was found in fried group. On the other hand, the thermal processing methods had been significantly reduced the zinc-binding capacity of polysaccharides and proteins in the oysters. The infrared spectroscopy showed that the functional groups and chemical bonds of the polysaccharides were not significantly changed, however, the secondary structures of the proteins were changed. In current study, the results showed that the thermal processing methods cause the loss of zinc in oysters accompanied with the loss of fluid, and the ionic form of zinc was the major one. These processing methods change the structures of polysaccharides and proteins, which might also destroy the binding mode of zinc with polysaccharides and proteins.
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